Best Caribbean Coconut Shrimp Recipes

CARIBBEAN COCONUT RICE WITH ISLAND PARADISE SHRIMP

CARIBBEAN COCONUT RICE WITH ISLAND PARADISE SHRIMP image

Number Of Ingredients 18

Ingredients

Caribbean Coconut Rice
3 cups minute rice
2.5 cups coconut milk (whatever equals 1 can)
1/2 cup water
1 bunch fresh cilantro (~ 2 cups chopped)
2/3 can drained & chopped pineapple chunks in its own juice (no syrup)
3 limes
Fresh-cracked sea salt to taste
Hot pepper spice to taste - I use Out of Our Gourd hot pepper spice blend from the Dane County Farmer's Market:
http://bountifulcupboard.com/issue_pdf/BC6_pdf/BC_6_17-21.pdf
Island Paradise Shrimp
1 bag frozen, peeled, deveined, fully-cooked shrimp
3 tablespoons butter
1 lime
1/2 cup chopped cilantro
1/3 can drained & chopped pineapple (whatever is left over from rice)
Fresh-cracked garlic sea salt to taste. I use this one:
http://www.mccormick.com/productdetail.cfm?id=12158

Steps:

Rice preparation: Prepare rice according to package, but use mixture of coconut milk & water for the liquid. Let stand for an additional 5 minutes so that when you fold in the remaining ingredients, the cilantro doesn't completely melt from the heat. Or, you could fold the cilantro into the rice right before serving. Shrimp preparation: prepare frying pan with butter on medium heat. Add shrimp, lime juice, pineapple and garlic sea salt. Sauté for around 7 minutes or until shrimp is heated throughout. Fold in chopped cilantro and sauté for an additional 1 or 2 minutes before serving. Makes 6 small servings.

GRILLED CARIBBEAN COCONUT SHRIMP WITH RUM MARINADE

Grilled Caribbean Coconut Shrimp With Rum Marinade image

Taken from chilicheesefries.net; posted for ZWT 5. "This recipe is fantastic for any time you want to cook out with Caribbean inspired flavors such as rum, allspice, citrus, cinnamon, Scotch bonnet peppers and cilantro. While not quite jerk, the influence is definitely there. I love to serve these freakishly good tasting grilled shrimp over a bed of mashed sweet potatoes topped with fresh grilled pineapple slices that have been marinated in dark brown sugar. Serve all this up with a few pitchers of mojitos and you may think you are on vacation or at least just wished you were. Pass the rum please."

Provided by alligirl

Categories Caribbean

Time 25m

Yield 2 pounds, 4 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs extra large shrimp, peeled with tails left on, butterflied and deveined
3/4 cup dark rum
1/2 cup pina colada nonalcoholic drink mix
1/4 honey
1 teaspoon vanilla extract
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 cup chopped cilantro
3 tablespoons fresh grated ginger
4 garlic cloves, minced
1 scotch bonnet pepper, stemmed, seeded and minced (substitute habanero)
2 dashes liquid smoke
1 lemon, zest of

Steps:

Mix the marinade ingredients in a nonreactive bowl
Then add shrimp and marinate for at least 10 minutes but no longer than 30.
Preheat grill to medium heat and grill shrimp for about 2 - 4 minutes per side, being careful not to over cook them as they will become tough and chewy.
ENJOY!

Nutrition Facts : Calories 286.1, Fat 2.6, SaturatedFat 0.4, Cholesterol 286.5, Sodium 1291.4, Carbohydrate 7.9, Fiber 1.3, Sugar 0.9, Protein 31.8

CARIBBEAN COCONUT SHRIMP

Caribbean Coconut Shrimp image

Try out a restaurant favorite at home with our coconut shrimp recipe! Use our Caribbean Coconut Shrimp recipe and your shrimp will be ready in 20 minutes.

Provided by My Food and Family

Categories Recipes

Time 17m

Yield Makes 4 servings.

Number Of Ingredients 10

Ingredients

1/4 cup KRAFT Real Mayo, divided
1/4 cup chopped roasted red pepper
1/4 cup chopped papaya
1/4 cup flour
1/2 tsp. allspice
1 cup BAKER'S ANGEL FLAKE Coconut
1 egg
1 Tbsp. water
1 lb. cleaned large (21 to 30 count) shrimp
1-1/2 cups PLANTERS Peanut Oil or vegetable oil

Steps:

Place half of the mayo and red pepper in blender container; cover. Blend until smooth. Pour into small ramekin. Refrigerate. Place remaining mayo and papaya in blender container; cover. Blend until smooth. Pour into another small ramekin. Refrigerate.
Mix flour, allspice and coconut in shallow pan. Beat egg and water in medium bowl with wire whisk until well blended. Dip shrimp into egg mixture; shake off excess. Coat with flour mixture.
Heat oil to 350°F in medium saucepan. Cook shrimp in hot oil 2 min. or until golden brown. Remove from oil; drain.
Divide shrimp between 4 plates. Spoon 1 Tbsp. papaya mayo on plate. Slightly overlap 1 Tbsp. red pepper mayo on papaya mayo. Serve immediately.

Nutrition Facts : Calories 530, Fat 38 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 280 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g

CARIBBEAN COCONUT SHRIMP

Caribbean Coconut Shrimp image

Make and share this Caribbean Coconut Shrimp recipe from Food.com.

Provided by skat5762

Categories Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb shrimp, peeled and deveined
3/4 cup flour
1 egg
1/2 tablespoon baking powder
1/2 cup beer
1/4 cup flour
1 1/2 cups dried, grated coconut
1 tablespoon salt
1/2 tablespoon ground black pepper
1/2 tablespoon cayenne (or ground chilis)
1/2 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon oregano

Steps:

Dip shrimp individually into the batter and then roll in the coating.
Deep-fry.
Allow to drain on paper towel.

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